The grapes for this wine were left on the vine till mid-May to promote botrytis and flavour development. At harvest the crop was about 30% botrytis-affected, with additional natural shrivelling, yielding a juice at 32º brix. The flavours of the wine are very much the in the Alsace and German tradition; that is, with an emphasis on the clarity of varietal flavours without overt botrytis or fungal notes. Nevertheless, the botrytis does modify varietal fruit characters, and these honeyed and already modified fruit characters will become more evident as the wine matures. The wine was fermented to a high alcohol content, leaving a residual sugar of 100g/L which bestows richness rather than a more obvious sweetness as perceived in many dessert wines.
The colour of the wine is that of lemons and this will become more golden with time. The nose is quite floral, smelling of rose petals and muscat, and it will also tend to deepen, reflecting similar changes in the palate with cellaring. The palate is concentrated, with spicy muscat and floral characters and soft, fine phenolics which will continue to recede with time. An unusually low pH for this variety (3.0) confers elegance and clarity of flavour, offsetting the weight of fruit ('extract') from the low cropping levels and the further concentration from natural shrivelling and botrytis. This wine will reward cellaring. Enjoy drinking it by itself, with cheeses, nutty desserts or with aromatic fruits such as strawberries (provided they are not overly sweet or tart).
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